Preliminary Study on Characterization of Edible Oils Using Inductively Coupled Plasma Mass Spectrometry (ICP-MS) and Isotope Ratio Mass Spectrometry (IRMS)

Abstract

In recent years, increasing attention has been paid to oils consumed by humans. The human body uses oils in the diet for three purposes: energy source, structural component and powerful biological regulators. Elemental profiling of macro-, essential elements constitutes an important tool for quality control in terms of nutritional values of these products. Regarding this, Inductively Coupled Plasma-Mass Spectrometry (ICP-MS) determinations were performed to assess the quantitative complement of essential mineral and toxic metals content of different edible oil types, from Romania market, summing 33 samples, after microwave digestion. Additionally, the carbon stable isotope ratios (13C) were determined by Isotope Ratio Mass Spectrometry (IRMS) in order to differentiate the specific fingerprint of investigated oils.

Phytochemical Characterization and Solvent Fraction Depending in vitro Antioxidant Activities of Cassia absus, Gymnema sylvestre, Nigella sativa and Piper nigrum

“…Qualitative phytochemical analysis of C. absus, G. sylvestre, N. sativa and P. nigrum methanol extract and different fractions have been shown in Table 2. Phytocompounds present in plants are responsible for pharmacological activities such as alkaloids have been known for antimalarial, antihypertensive, anticancer activities, as well as isolated pure alkaloids, have been used as antibacterial, antispasmodic and analgesic agents [28,29]. Flavonoids and phenols present in plants considerably contribute to antioxidant, anti-inflammatory and anticancer activities, owing to their reaction oxygen species (ROS) scavenging potential [30].…”

“…Saponins possess an antioxidant potential and are known to lower cancer risks, modulate blood lipids and improve blood glucose response [31]. Plants possessing tannins have been used to treat hemorrhoids and wounds and also used as diuretics, antidiarrheal, astringents and against gastric and duodenal tumors [28,32]. Terpenoids have shown anti-malaria, antiulcers, and anti-cancer activities [33].…”

Oxidative Stability of Avocado and Peanut Oils Under Different Heating Temperatures

“…Temperature can cause many physical and chemical changes in all food constituents. The mainly modifications which appear during the heating process of the fats are owed to the oxidation process [17,18]. Oxidation of food is responsible for the degradation of sensory qualities, the decrease of the nutritional value, and the formation of free radicals and toxic substances such as peroxides [19].…”